Sunday, October 28, 2012

Egg Custard in Squash

Sung Ka Ya Fugtong

This year, the hype for Halloween around the East coast is subdued by the coming of hurricane Sandy. This is going to be my first major storm to be experiencing. In my life time, somehow, I always miss all the storms happened in my path. When Irene hit last year, I was back in Thailand for grandma's funeral. So, this is it, and I don't know what to expect.

Well, what ever is going to happen, we are going to deal with it, and we've been prepared. I've stock up some cooked foods, and yes, desserts.

This is my Stormy Halloween dessert, the Egg Custard in Squash. It is a very common dessert in Thailand, where Kabocha squash are grown widely. They can be made into a yummy meal and delicious desserts.

Easy prep!

-1 one small kabocha squash, 1 1/2 lb. Clean and cut the top off as in the picture, scrape off all the seeds.
- 5 eggs
- 1 cup coconut milk
- 3/4 cup palm sugar
- a pinch of salt
- 3 fresh or frozen pandan leaves (if you can't find them, use 1 tsp. of vanilla extract)

Set up the steamer

1. Fill the steamer with water - enough water for steaming up to 1 hr.- put it to a full boil.
2. In a mixing bowl, mix eggs, coconut milk, palm sugar and salt together, add pandan leaves and use your hand to squeeze the pandan leaves as well as to mix all ingredients together at the same time to incorporate.

*If not using pandan leaves, just add the vanilla extract and mix all ingredients with a whisk until incorporate.*

3. Filter out the mixing, and pour into the prepared squash.
4. place the squash and the carved out lid in the steamer - steam them for 45 min. - don't you dare to peek, it might cause the squash to break when opening the steamer.
5. After 45 min. open the steamer and use a fork to test if the squash is cooked through, the fork should go inside the squash and come out with no force.

Let the squash cool down completely before cut and serve.

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